1 stick butter
1 can Eagle Brand milk
14 oz. flake coconut
1 1/2 cup chopped pecans
2 (1 lb.) boxes powdered sugar
1 16 oz. pkg. semi-sweet chocolate
1 block food-grade wax

In a medium saucepan, melt butter, stir in milk, then remove from heat. Stir in coconut and nuts. Add sugar, mixing well. Form mixture into small balls.

Place a toothpick into the center of each ball. Put balls into refrigerator to chill for about one hour.

Melt wax and chocolate in top of double boiler. Dip each ball in hot chocolate. Place on wax paper covered cookie sheet until cool. Remove toothpicks.

Note: Baker's Dipping Chocolate or other pre-tempered chocolate may be used instead of the wax; the wax is only used when tempered chocolate is not available or for convenience.